Ingredients:
1¾ C plain vegan yogurt (unsweetened preferably)
2 large long English cucumbers, peeled, seeded and grated
2 cloves garlic, crushed
½ lemon, juiced (or 1½ tablespoons bottled lemon juice)
2 T olive oil
1 T fresh dill, minced finely
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Directions:
Place grated cucumber in a mesh sieve over a bowl. Sprinkle with sea salt and stir. Let sit in refrigerator overnight to allow moisture to drain. Squeeze excess liquid out of the cucumber.
In a large bowl combine non-dairy yogurt, drained cucumber, garlic, lemon juice, olive oil and fresh dill. Stir to combine well.
Let sit in fridge for about an hour to allow the flavors to meld. Stir well before serving and give it a quick taste for seasoning again.
Serve with crackers, chips, gluten-free pita, etc.